Savoury Pork, Apple and Oat Meatballs
Montreal Steak Spiced Squash
Grated apple and oats fill out tender pork patties for an oh so classic pairing. Smothered in onion gravy and served with Montreal seasoned squash...what more could you want in 20 minutes!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Porc haché
170 g
Courge musquée, en dés
10 g
Mélange d'épices de Montréal
(Contient Moutarde Peut contenir Lait, Noix, Arachides, Sésame, Soya, Sulfites, Blé)
1 pièce(s)
Pomme Granny Smith
113 g
Oignon, en tranches
2 pièce(s)
Concentré de bouillon de poulet
2 pièce(s)
Gousses d'ail
7 g
Thym
½ tasse(s)
Fromage en grains
170 g
Haricots verts
1 cs
Farine tout usage
(Contient Blé Peut contenir Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
Informations nutritionnelles
Ustensiles
Instructions
Trim, then cut the green beans in half. Toss beans and squash with Montreal Steak spice and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Roast in the top of the oven, flipping halfway through cooking, until tender, 12-15 min.
While the veggies roast, coarsely grate half the apple (grate a whole apple for 4 ppl). Transfer grated apple to a strainer. Using your hands, squeeze out any liquid. Peel, then mince the garlic. Strip 1 tbsp thyme leaves (dbl for 4ppl) from the stems.
Combine pork, oats, grated apple, thyme and garlic in a large bowl. Season with pepper. Roll pork mixture into 2 equal-sized patties (NOTE: 4 for 4ppl). Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil, then the patties. Pan-fry, until patties are golden-brow, 2-3 min per side. Transfer patties to a parchment-lined baking sheet. Bake in the middle of the oven, until cooked through, 4-5 min. **
Re-heat the same pan over medium-high. When hot, add 2 tbsp butter (dbl for 4ppl), then the onions. Cook, stirring often until softened, 2-3 min. Add flour and cook, stirring often, until coated, 1-2 min. Add 3/4 cup water (dbl for 4ppl) and broth concentrates to the pan. Bring to a boil and cook, stirring often, until sauce thickens, 3-4 min. Season with salt and pepper.
Divide the roasted veggies and pork patties between plates. Top with the cheese curds. Spoon the onion gravy over top.